Apple pie
Allergens:
Ingredients for 5 portions
Calculate portions
Dutch dough
0.15 kg
Basic patissiere cream
0.4 l
Small golden apple
0.35 kg
Sugar
0.008 kg
Frutgel (cold gelatine)
0.0 kg
Apricot coulis
0.05 l
Plain flour
0.075 kg
Butter
0.045 kg
Icing sugar
0.023 kg
Eggs
0.15 ud
Vanilla flavour
0.008 g
Table salt
0.15 g
Confruti apricot
0.025 kg
Water
0.025 l
Elaboration
For this recipe the following elaborations are needed:
SETTING-UP
- Cover the bottom of the mould with the pie-basis dough.
- Fill with basic patissiere cream.
- Cut the apples into thin slices and place them over the cream in round shape.
- Sprinkleoversome sugar.
- Bake it at 200 ºC.
- Once cold, give it some shine ,removefrom the mould and ration.
- Plate up with apricot coulis.
Nutritional information (1 portion)
Energy
365.48
kcal
Carbohydrates
52.54
g
Proteins
8.26
g
Lipids
13.49
g
Fiber
2.21
g
Saturates
6.44
g
Monounsaturated fatty acids
3.74
g
Polyunsaturated fatty acids
0.83
g
Cholesterol
130.66
mg
Calcium
119.98
mg
Iron
1.19
mg
Zinc
0.85
mg
Vitamin A
153.76
ug
Vitamin C
8.75
g
Folic acid
25.35
ug
Salt (Sodium)
136.21
mg
Sugars
32.86
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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